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SERVES:
Makes 8 scones

INGREDIENTS:

• 1 stick unsalted butter, frozen


• 1 3/4 cups all-purpose flour


• 1/3 cup lightly packed light brown sugar


• 1/2 tsp kosher salt (or 1/4 tsp table salt)


• 3/4 tsp baking soda


• 1 tsp baking powder


• 3/4 cup quick cooking oats


• 1/2 cup golden raisins


• 1/4 tsp ground cinnamon (optional)


• 3/4 cup buttermilk

PROCEDURE:

Preheat the oven to 375 degrees.

Use a box grater to carefully grate the frozen butter onto a plate and then place the grated butter back into the freezer to keep it cold until you're ready to use it.

Next, use a large mixing bowl to combine 1 3/4 cups all-purpose flour, 1/3 cup lightly packed light brown sugar, 1/2 tsp kosher salt, 3/4 tsp baking soda, 1 tsp baking powder and mix it up.

Then fold in 3/4 cup quick cooking oats and 1/2 cup golden raisins and an optional 1/4 tsp of ground cinnamon.

Next, fold the frozen butter into the mix, toss it to incorporate and then add 3/4 cup buttermilk and fold it together until it is just combined.

Use a rolling pin to roll that out on a floured cutting board....into a square about 1 1/2-inches thick....and then use a knife to cut that into 4 equal squares and then cut those diagonally into triangles.

Place those on a heavy bottomed baking tray brush a little buttermilk over the top of each one and then sprinkle a little white sugar over the top of each one and pop the tray into the preheated oven.

These will take just about 18-20 minutes to bake and it's a good idea to spin the tray once while it is in there.

HINTS:

If you don't have a heavy bottomed baking tray, double up two thinner trays. Substitute regular milk with a tsp of lemon juice or white vinegar for the buttermilk.